Maple Chiffon Pie
|Baked pie shell||1|
|Unflavored gelatin||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|9 inch baked pie shell||1|
Soften gelatin in 1/2 cup cold water; set aside.
Com- bine milk, corn syrup and salt in top of double boiler.
Heat to scalding; add small amount of corn syrup mixture to beaten egg yolks.
Stir into remain- ing corn syrup mixture.
Cook over hot water, stirring constantly, until mixture coats spoon.
Remove from heat; add gelatin, stirring until dissolved.
Chill until partially set.
Fold walnuts and vanilla into 3/4 cup whipped cream.
Beat egg whites until stiff.
Fold into whipped cream mixture.
Fold into gelatin mixture.
Pour into pie shell; chill until set.
Garnish with re- maining whipped cream.
Serving size: Complete recipe
Calories 4056 Calories from Fat 2356
% Daily Value*
Total Fat 267 g410.3%
Saturated Fat 105.9 g529.7%
Trans Fat 0 g
Cholesterol 763.1 mg254.4%
Sodium 2656.2 mg110.7%
Total Carbohydrates 357 g118.9%
Dietary Fiber 11.3 g45.2%
Sugars 58.4 g
Protein 63 g125%
Vitamin A 82.6% Vitamin C 2.4%
Calcium 120.8% Iron 43.6%
*Based on a 2000 Calorie diet